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Mini Crab Cakes Recipe

These bite size crab cakes are perfect for any beach inspired book club party.

Prep: 15 minutes | Cook:  20 minutes

New England Crab Cakes


  • 1 pound crab meat
  • 1/2 cup plus 1 cup breadcrumbs
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1 tablespoon dried parsley
  • 1 tablespoon lemon juice
  • 2 teaspoons horseradish
  • 1 teaspoon onion powder
  • 1 tablespoon butter
  • Lemon wedges for garnish


  1. In a large bowl, combine the crab meat, 1/2 cup bread crumbs, egg, mayonnaise, parsley, lemon juice, horseradish and onion powder
  2. Form into about 28 small crab cakes.  Cover with plastic wrap and put in the refrigerator for at least an hour.
  3. Place 1 cup breadcrumbs on a plate.  Lightly coat the crab cakes.
  4. In a large nonstick skillet, melt the butter.  Cook the crab cakes until lightly browned on both sides, about 4 minutes.
  5. Place on a platter and garnish with lemon wedges.

Serve with Garlic Aioli.


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